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Grid Iron Meat

Leftover Brisket Hash

Leftover Brisket Hash is a hearty and satisfying dish that transforms your leftover brisket into a delicious, comforting meal. With crispy potatoes, tender brisket, and a mix of vegetables, it’s perfect for breakfast, brunch, or dinner. Simple to prepare and endlessly customisable, this hash makes the most of your leftovers while delivering bold, smoky flavours.

INGREDIENTS
  • 300g leftover cooked brisket, shredded or diced
  • 3 medium potatoes, peeled and diced into small cubes
  • 1 medium onion, finely chopped
  • 1 red pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • 3 tbsp vegetable oil or butter
  • 2 eggs (optional, for topping)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
METHOD

  • Heat a large frying pan over medium heat and add 2 tablespoons of the oil or butter.
  • Add the diced potatoes to the pan, cooking until they begin to brown and crisp, stirring occasionally, about 10–12 minutes.
  • Once the potatoes are nearly cooked through, push them to the side of the pan and add the remaining oil.
  • Add the onions, red pepper, and garlic. Sauté until softened and fragrant, around 5–6 minutes.
  • Stir in the smoked paprika and thyme, cooking for another 2 minutes to let the flavours develop.
  • Add the leftover brisket to the pan, stirring everything together to combine. Cook until the brisket is warmed through and the hash is slightly crisp, about 5 minutes.
  • Taste and season with salt and pepper as needed.
  • If you're adding eggs, make two wells in the hash and crack the eggs directly into the pan. Cover with a lid and cook until the eggs are set to your liking, around 4–5 minutes.
  • Garnish with fresh parsley before serving.

Shop for Ingredients

Salt Beef – Brisket – 1kg

Make your own corned beef at home

Our Yorkshire Salt Beef, made from premium local brisket, is cured with a blend of spices and salt for a rich, tender flavour. Perfect for sandwiches, hearty meals, or as a delicious addition to your culinary repertoire.

£24.50

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Native Breed Beef – Brisket – Point End – 3kg

This is an aged half brisket, point end, from North Yorkshire, grass fed, native breed beef.

We’ve found that the natural muscle fat in native breed brisket is great for a long and slow cook. The point end usually has two muscles but is mostly made up of the point muscle. There will be some flat muscle in there too depending on the size of the whole brisket.

The point end is great for “burnt ends” and has a layer of fat running between the two muscles.

If you’d like to discuss the cut or the preparation, please get in touch before you order and we’ll be more than happy to help.

The flat end cut is also available if you’re looking to have something simpler to carve or a whole brisket for a family BBQ.

£61.50

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Sides and Matches

  • Roasted Vegetables: Carrots, Brussels sprouts, or parsnips roasted with olive oil and thyme will add sweetness and depth to the meal.

  • Green Salad: A light, crisp salad with rocket, spinach, or mixed greens tossed in a tangy vinaigrette can offer freshness and cut through the richness of the hash.

  • Pickles or Sauerkraut: The sharp, tangy taste of pickled vegetables or sauerkraut contrasts well with the rich brisket and adds a refreshing crunch.

  • Grilled Asparagus: Lightly charred and seasoned asparagus adds a bit of texture and a fresh, green element to the dish.

  • Baked Beans: Sweet and smoky baked beans add another layer of flavour and are a classic pairing with brisket-based dishes.

  • Grilled Tomatoes: Juicy grilled or roasted tomatoes bring a touch of acidity and complement the savoury flavours of the hash.

  • Coleslaw: A crunchy, creamy coleslaw made with a light dressing or vinaigrette offers both texture and a cooling element.

  • Cornbread: A warm slice of cornbread or muffins brings sweetness and a satisfying side to mop up any leftover juices from the hash.

Variations on Flavour

  • Cheese: Adding grated cheddar, gouda, or even crumbled feta or blue cheese towards the end brings a rich, creamy element.

  • Chillies: Fresh jalapeños, chipotle, or a dash of hot sauce for a spicy kick. Green chillies also work well for a milder heat.

  • Mushrooms: Sautéed mushrooms like button, chestnut, or wild mushrooms can add earthy, umami richness to the hash.

  • Sweet Potatoes: Swap out or mix with regular potatoes for a sweeter twist. The natural sweetness pairs beautifully with the smoky brisket.

  • Spinach or Kale: Toss in some spinach or kale for a pop of green and an added nutritional boost. Wilt the greens into the hash just before serving.

  • Avocado: Slices of creamy avocado on top will add a smooth texture and richness that balances out the smoky flavours.

  • Tomatoes: Add diced fresh tomatoes, sun-dried tomatoes, or a spoonful of tomato salsa for acidity and sweetness.

  • Beans: Black beans, kidney beans, or cannellini beans can bulk up the hash, adding a different texture and making it even more filling.

  • Bacon or Chorizo: Crisp, smoky bacon or spicy chorizo can be added alongside the brisket for a meatier, more intense flavour.

  • Herbs: Fresh herbs like coriander, parsley, or even dill can brighten the dish and add a fragrant freshness.

Seasoning Ideas

  • Cumin and Coriander: These spices complement the smoky brisket and add a warm, earthy flavour.
  • BBQ Sauce: Drizzling a bit of barbecue sauce over the finished dish will enhance the smoky, sweet flavours of the brisket.
  • Mustard: A spoonful of Dijon or wholegrain mustard mixed into the hash gives it a tangy bite that works well with the richness.

These ingredients can easily be incorporated into the base recipe, allowing you to create a new version of the hash each time!

 

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Hot Tips

  • Make sure the potatoes are diced small enough to cook evenly and crisp up properly.
  • Use leftover brisket that's not too saucy or wet, as this will affect the texture of the hash.
  • If you want extra crispiness, cook the potatoes separately in the oven or air fryer, then mix them in at the end.

Pairings

Alcoholic Pairings

  • Spicy Bloody Mary: The bold, spicy tomato base contrasts well with the hearty flavours of brisket, offering a zesty, refreshing kick.

  • Smoky Whisky: A peaty or smoky whisky, such as an Islay Scotch, will mirror the smoky brisket flavours and add depth to the meal.

  • Amber Ale or IPA: A slightly hoppy IPA or a rich amber ale pairs well, with enough bitterness to balance the fat, while still being robust enough to complement the brisket.

  • Malbec or Zinfandel: Both of these red wines offer bold, fruity, and slightly smoky notes, which pair perfectly with the savoury, rich brisket.

  • Dark Lager or Stout: A dark beer, such as a stout or porter, with its roasted malty sweetness, complements the caramelised edges of the brisket.

Non-Alcoholic Pairings

  • Iced Tea: A refreshing, unsweetened iced tea helps cleanse the palate and balance the richness of the hash.

  • Ginger Beer: The slight spice and tang of ginger beer contrasts well with the richness of the brisket and adds a nice refreshing note.

  • Sparkling Water with Lemon: A simple but effective pairing, the bubbles and citrus help cut through the fat and refresh the palate between bites.

  • Spiced Tomato Juice: Similar to a Bloody Mary without the alcohol, tomato juice with a pinch of black pepper, lemon, and a dash of hot sauce pairs nicely with the smoky brisket.

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